Problems of quality and adulteration of honey in Russia

Transcription

1 Problems of quality and adulteration of honey in Russia E.Y. Balashova, А.S. Faramazyan, Е.V. Аlexandrova, I.V. Gadalina "Apis Analytical Сenter", Ltd, Bykovo, Moscow Region, Russia

2 The sources of saccharides for adulteration of honey The source of saccharides Composition Method of analysis Maltose golden syrup Starch acid golden syrup Starch golden syrup with high content of saccharides Caramel dark molasses Inverted syrup 8% glucose, 37% maltose, high-molecular oligosaccharides 15% glucose, 12% maltose, high-molecular oligosaccharides 25% glucose, 22% maltose, high-molecular oligosaccharides 14% glucose, 11% maltose, high-molecular oligosaccharides 39% glucose, 36% fructose, may be present 1 5% sucrose HPLC with Refractive Index Detector (HPLC-RID)

3 Honey Honey with golden syrup Starch golden syrup with high content of saccharides Starch acid golden syrup Caramel dark molasses Maltose golden syrup

4 Samples from Moscow honey fair sample 1 - honey sample 2 - adulterated honey sample 1 - sainfoin honey sample 2 - honey with propolis sample 3 - clove honey sample 4 - flower honey sample 5 - flower honey

5 Test results Sample Parameter /The value Water content, % Sugars by HPLC (dry weight), % Sucrose by HPLC (dry weight), % HMF by HPLC, mg/kg Diastase activity (dry weight, Gothe unit Total acidity, cm 3 Pollen analysis Insoluble matter, % Norm Not normalized 0,1% sample 1 - sainfoin honey 18,0 87,8 inc.. fructose-41,7 glucose -46,1 sucrose 1,2 maltose 2,4 3,0 8,2 0,5 Single pollen grains of lime > 1 sample 2 - honey with propolis 19,8 88,7 inc. fructose -44,3 glucose -47,2 sucrose 1,7 17,0 10,6 1,6 Single pollen grains > 1 sample 3 - clove honey 18,0 91,9 inc fructose -44,2 glucose -47,7 sucrose 1,7 7,5 14,6 1,4 Single pollen grains of clove > 1 sample 4 - flower honey 20,2 83,5 inc fructose -39,8 glucose -43,7 sucrose 0,8 maltose 2,3 16 7,9 0,9 Single pollen grains of lime > 1 sample 5 - flower honey 18,0 75,1 inc fructose -35,6 glucose -39,5 Not detected 18,0 7,0 0,8 pollen grains not detected > 1

6 Microscopic analysis sample 1 - sainfoin honey sample 3 - clove honey sample 5 - flower honey Starch modified

7 "Apis Analytical Centre" received some other samples of honey Lime Far East (cream) Sunflower (cream) Honey

8 Lime Far East (cream-honey) Mountain Tian Shan honey

9 Water solutions of Lime Honey The solution of falsified honey is opaque and heterogeneous. When stirred we observe light opalescent layers like a gelatinous mass. Natural Adulterated

10 Melting of Lime Honey At 60 C adulterated honey does not melt. Even at 80 C we did not able to obtain a melt. Upon heating the surface of the sample formed significant layer of foam.

11 The results of physico-chemical studies Parameter Unit The value Norm Sunflower cream Lime Far East (cream) according to GOST Method Water content % 20,6 21,6 21 GOST R Sugars by HPLC (dry weight)) % 68,3, inc. fructose 31,7 Glucose 36,6 84,2, inc. fructose 39,8 Glucose 44,4 82 GOST R Sucrose by HPLC (dry weight) % Not detected Not detected 6 GOST R Diastase activity (dry weight) Gothe unit 4,9 8,2 7 GOST R Insoluble matter % 0,2 0,7 0,1% GOST R Ash content % 0,05* 0,16** 0,10 0,25* 0,30 0,45** GOST R

12 Microscopic analysis of Lime Honey Natural Adulterated A homogeneous background. Many pollen grains Inhomogeneous background. There are one or two pollen grains

13 Microscopic analysis of Sunflower Honey Natural Adulterated

14 Mountain Tian Shan Honey Pollen grains of Sunflower, sainfoin, sage, buckwheat, chestnut, lime, etc. are present. The heterogeneous background indicates the presence of a large number of substances unusual for the natural composition of honey.

15 Conclusion on honey Tian Shan Mountain The sample does not correspond to standard requirements: -Content of reducing sugars % (norm 82%) Inc. Glucose 37,9%, Fructose 35,8% -Content of maltose 7,0% - Presence of oligosaccharides -HMF mg/kg (norm 25 mg/kg) -Diastase activity - 0 (norm 7 Gothe unit) -Under microscope - a lot of unusual objects for honey. Conclusion on Lime Honey The sample does not correspond to standard requirements: -Content of water - 21% (norm 20%); -Content of reducing sugars 95,0%, Inc. Glucose 48,6%, Fructose 46,4% -Diastase activity 7,8 Gothe unit ( norm 11); -Ash content - 0,15% (norm 0,30%); -Under microscope - a lot of unusual objects for honey. The combination of these factors indicates that honeys were diluted. When the content of water is 21% and room temperature of 20 C and a thick honeys are not stratified, it may be a result of presence of a thickening agent or gelling agent. Conclusion: honeys are adulterated.

16 The reactions of honey with iodine solution The aqueous solutions of honey are colored in yellow. An aqueous solutions of honey adulterated with modified starch are colored in reddish-brown when adding the iodine solution. This is a sign of falsification

17 Conclusions All samples of falsified honey showed signs of: - Unnatural color, taste, aroma, texture; - Presence of impurities while performing microscopic analysis; - Presence of substances that prevent melting of the sample; - Prevalence of glucose over fructose; - Inconsistency of physical-chemical requirements with respect to the state standard; - High content of water insoluble matter; - A very small quantity of ash. Suggestion In Russian Federation to protect consumers and honest beekeepers from falsified products, to inform the buyers, we propose to introduce the new term «honey product» to identify the adulterated honey from natural honey.

18 THANK YOU FOR ATTENTION!